Sicilian-Style Swordfish with Pasta and Capers

Sicilian-Style Swordfish with Pasta and Capers

Serves 4 to 6

This deliciously simple dish is a snap to prepare. The zesty sauce comes together in almost exactly the amount of time it takes to bring a pot of water to a boil and cook the pasta.

  • 8 ounces whole wheat linguine
  • 1 tablespoon extra-virgin olive oil
  • 5 cloves garlic, sliced
  • 1/8 teaspoon crushed red chile flakes
  • 2 cups diced fresh or canned tomatoes with all juices
  • 2 1/2 tablespoons drained capers
  • 1 pound swordfish, skin removed, cut into 3/4-inch chunks
  • 1/3 cup fresh basil leaves, torn into pieces
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Bring a large pot of water to a boil and cook pasta until just tender, about 9 minutes. Meanwhile, heat oil in a large, deep skillet over medium-high heat. Add garlic and cook until just golden around the edges, about 3 minutes. Stir in chile flakes, then tomatoes and capers. Bring to a boil, lower heat and simmer 5 minutes. Add swordfish and stir into sauce. Cover skillet and simmer, stirring gently once or twice, until fish is almost opaque and cooked through, about 4 minutes. Be careful not to overcook. Drain pasta, transfer to a platter or large bowl, ladle sauce over pasta and sprinkle with basil.

Nutritional Info: 
Per Serving:330 calories (80 from fat), 9g total fat, 1.5g saturated fat, 40mg cholesterol, 200mg sodium, 38g carbohydrate (5g dietary fiber, 4g sugar), 22g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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